Slow Cooker Beef Stew with Chickpeas

4.50 from 2 votes

Scrumptious flavor and hearty protein make this slow cooker dish a favorite!

Slow cookers are one of the best things to have happened in the kitchen, considering our fast-paced lives. What is better than leaving the slow cooker to simmer away in the morning, only to return home to a magically complete dinner? Here, we have a tasty beef stew slow-cooked until it falls apart on your fork. When you remove the cover from the slow cooker, the scent will have your mouth watering!

4.50 from 2 votes

Slow Cooker Beef Stew with Chickpeas

This beef stew is cooked to perfection in the slow cooker and is the perfect hearty meal for the cold winter months.
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine Universal


  • 1 pound beef stew meat cubed (or other cuts)
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion
  • 1 garlic clove minced
  • 1 1/2 pounds potatoes peeled and cubed
  • 15 ounces chickpeas can, drain and rinsed
  • 1/2 cup roasted red peppers coarsely chopped
  • 4 bay leaves fresh
  • 30 ounces diced tomatoes cans
  • 1 cup water


  • Cover the beef with flour, half of the salt and half of the pepper. Shake off the excess flour and discard. Set aside.
  • Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the garlic and onion for 3 minutes then add the beef and brown them for about 8 minutes or until they are cooked through.
  • Transfer all the contents of the saucepan to the slow cooker.
  • Mix in the potatoes, chickpeas, grilled peppers, bay leaves, canned tomatoes, water, the remaining salt, and pepper.
  • Set the slow cooker on low for 6-8 hours or high 3-4 hours.

Nutrition Information

Serving: 1cup | Calories: 317kcal | Carbohydrates: 37g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 261mg | Fiber: 6g | Sugar: 5g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Slow Cooker

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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  1. Absolutely delicious and healthy too! I let it cook for a full 8 hours with 1 hour on high to fully cook the potatoes. (I used Russet potatoes which may be why they took a little longer to soften)

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